Photo: Andrew Grinton
A good mac and cheese should be creamy, cheesy, baked and studded with breadcrumbs. This classic checks off all those boxes.
1 450 g pkg short pasta, such as macaroni
1/3 cup unsalted butter
1/2 cup chopped yellow onion
2 tsp chopped garlic
⅓ cup all-purpose flour
1/4 tsp cayenne pepper
4 cups milk, warmed
2 tbsp Dijon mustard
4 cups grated aged white cheddar
1/2 cup grated Parmesan
2/3 cup fresh bread crumbs
2 tsp olive oil
Preheat oven to 350°F. 2. Bring a large pot of salted water to boil over high heat. Add pasta and cook according to package directions until al dente. Drain.
Heat butter in a pot over medium. Add onion and sauté for 2 min or until softened. Add garlic and sauté for 1 min longer. Add flour and cayenne and cook, stirring constantly for 2 min to cook out floury taste. Add milk, a little at a time, stirring constantly until sauce is smooth and milk is fully incorporated. Stir in mustard. Bring to a boil and cook for 1 min or until thickened.
Remove from heat and add cheddar and Parmesan cheese a handful a time, stirring until melted and incorporated. Season with salt and pepper to taste.
Combine sauce with cooked pasta and pile into buttered ramekins or a buttered 9 x 13-in. casserole dish.
Toss bread crumbs with olive oil until moistened and sprinkle over pasta. Bake for 30 min or until sauce is bubbling.